Lipidomics analysis for halal authentication of Triceps brachii, Longissimus dorsi, and Biceps femoris meats: Profiling the lipid composition

The lipidomic approach of pork and beef in the Triceps brachii (TB), Longissimus dorsi (LD), and Biceps femoris (BF) muscles have been successfully used for halal authenticity. The lipidomic technique is a method that can describe lipid profiles and has a high sensitivity. Untargeted lipidomic research revealed categories of fatty acyls, glycerophospholipids, glycerolipids, and sphingolipids in beef meat under negative ions, but no glycerolipid component was identified in pork meat. Under positive ions, beef and pork lipid composition was the same, consisting of glycerolipids, glycerophospholipids, and sphingolipids. The findings of PCA analysis demonstrate that the lipid profiles of beef and pork TB, LD, and BF differ. In the PLS-DA analysis for halal authentication, twelve of potential lipid profiles can be employed for halal authentication. Based on the distinctive lipids, these discoveries may benefit for halal meat authentication. This research is limited to authenticating the halal status of specific meats, such as beef, and cannot extend to authenticating the halal status of meats from non-halal slaughter methods, including chicken, duck, and others. •Halal authentication of beef and pork through selective lipidomics approach.•Three muscles (triceps brachii, longissimus dorsi, and biceps femoris) of beef and pork have different lipid profiles.•Significant differences in lipid composition between beef and pork can be used for halal authentication.•Chemometrics analyzes lipidomics data into more clarity for halal authentication of beef and pork.•Research is limited to authentication of specific meats like beef; excluding non-halal slaughter methods.